Ingredients
Scale
- 2 cups zucchini blossoms, cleaned and trimmed
- 2 cups ripe tomatoes, sliced
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F.
- In a bowl, mix together the heavy cream, minced garlic, oregano, salt, black pepper, and optional red pepper flakes until well combined.
- Grease a 9×13-inch baking dish and arrange half of the tomato slices in an even layer at the bottom.
- Scatter half of the zucchini blossoms over the tomatoes, then drizzle half of the creamy mixture on top.
- Repeat the layering process with the remaining tomatoes, zucchini blossoms, and cream mixture.
- Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan.
- In a separate bowl, combine the breadcrumbs with olive oil, mixing until fully coated.
- Spread the breadcrumb mixture over the cheese layer for added crunch.
- Place the dish in the oven and bake for 30-35 minutes, or until the top is golden and bubbly.
- Allow it to rest for 5-10 minutes before serving to let the flavors meld.
Notes
- For a lighter option, swap half of the heavy cream for low-fat milk.
- Fresh herbs like basil or thyme can enhance the flavor.
- Consider adding chopped nuts to the breadcrumb topping for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg